MethodMix the cocoa with a little milk and heat the rest of the milk and add the cocoa mixture to it. Beat the egg yolks and sugar till thick and fluffy. Now add the eggs to the milk and cook for a while over low heat. Remove and cool. Dissolve the gelatin in 3 tbsps lukewarm water and add to the mixture. Stir well. Now add the vanilla essence, rum and fresh cream. Beat. Mix well and keep in refrigerator to become thick, but not set. Beat the egg whites till stiff and fold in the mixture. Pour into a souffle dish and refrigerate till set.